Roast Pork with Spicy Sweet Onion Pan Sauce Recipe
A garlic studded pork roast recipe, with a butter based mustard rub, caramelized onions, and a basting sauce made from mango jam with hot pepper jelly.
Roast Pork with Spicy Sweet Onion Pan Sauce I just love a good pork roast, and this one truly fits. Moist and full of flavor, this has been my most favorite way to roast pork for years, and I just happened to have a pork roast in the freezer. The use of the mango jam with the hot pepper jelly, intertwined with the caramelized onion, makes for a wonderfully sweet and spicy pan sauce that marries well to the pork and is just absolutely delightful to the tongue. Serve this with some southern style green beans and some roasted potatoes and you have a well balanced, delicious and nutritious meal. Enjoy!
Let's get started!
The first thing we're gonna do is lightly caramelize some onion to draw out the natural sweetness. Heat some olive oil and butter in a heavy bottomed stainless or cast iron skillet over medium heat. You don't want to use a non-stick skillet here. Once the butter has melted and the oil is hot, add the sliced onions. Just cut the ends off of the onion, cut it in half lengthwise, turn and slice.
While the onions are cooking, combine the chicken broth, jam and pepper jelly in a small saucepan and cook over medium low heat until liquified.
In the meantime, let's get started with studding our pork roast with some slivers of garlic. Start by taking a sharp paring knife and cutting a slit into the roast.
Stick one of the slivers in the slit.
And push it deep into the roast so that it disappears. Repeat this all over the roast with the rest of the garlic.
The onions are just beginning to soften and turn a very light gold color, so we'll keep them going.
The chicken stock with the jam and jelly is ready, so let's set it aside to cool. As you see I used a bit less this time since the roast I'm using is a bit smaller than usual. (Oh and that's my most favorite measuring cup there too! Isn't it cool? Great for everybody, but especially "older" eyes.)
Now, let's get our rub mixed. In a small bowl, combine the butter, mustard, thyme and pepper.
Mix that together well using a butter knife to blend it. You'll see why in a minute.
The onions are coming along and just starting to caramelize a bit. Remember we don't want to deeply caramelize them; we only want to just start the release of the sugars. We'll check back on those in a sec.
Meanwhile, let's take the rub mixture and smear it all over the roast. As you saw earlier, this roast had netting on it, and it's perfectly fine to cook a roast with the netting in place. I decided to cut it off. Now, you can just smear the butter mixture over the roast with your fingers, but I find that a bit too messy for me, so I just grab the butter knife that I used when I mixed this all together and use that to spread the butter mixture all over the top and sides of the roast. Works fantastic!
Now the onions are lookin' just about right ...
... so we're gonna pile them up in the center of an aluminum foil lined baking pan that is large enough to accommodate the roast. Don't wrap the foil around the edges of the pan because we are going to sort of cup that foil up around our roast in a minute.
Place the roast on top of the onions and pull the foil up to form a very loose tub around the roast - be sure to give it plenty of room to groove. Carefully drizzle just a bit of the stock liquid over the top of the roast - carefully cuz you don't want to wash away the rub! You're gonna be basting it here and there, so just a drizzle will work for now. Then pour the rest of the stock mix all around the bottom of the roast inside the aluminum foil tub.
Bake at 350 degrees, basting the roast with the liquid occasionally and turning the pan, for about 1-1/2 hours, roughly 20 minutes per pound, or until the internal temperature on an instant read thermometer reaches about 160 degrees. Remove, loosely tent with foil and let rest for 15 minutes.
Using a slotted spoon, transfer the onion to a skillet. Pour the sauce into a gravy separator to degrease it and then place the sauce into the skillet with the onion. Bring to a boil, reduce to a simmer and cook until sauce has reduced. Slice and serve with a drizzle of the pan sauce over the top.
Recipe: Roast Pork with Spicy Sweet Onion Pan Sauce
©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 1 hour 40 min | Yield: About 6 to 8 servings
- 1 (4 to 4.5 pound) boneless pork loin
- 2 to 3 cloves of garlic, slivered
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 1 medium onion, halved and sliced
- 2 cups of chicken stock or broth
- 2 tablespoons of mango jam
- 1 tablespoon hot pepper jelly
- 1/4 cup (1/2 stick) of unsalted butter, softened to room temp
- 2 tablespoon of Creole or Dijon mustard
- 1 teaspoon of dried thyme
- 20 turns of the pepper grinder
Preheat oven to 350 degrees F. Cut deep slits into the pork, inserting the slivers of garlic. Set aside.
Heat the oil and butter together in a large skillet over medium heat and add the onion. Cook until the onion just begins to caramelize. While the onions are cooking, heat the chicken stock, jam and pepper jelly in a small saucepan until melted and well incorporated; set aside.
In a small bowl, stir together the 1/2 stick of butter with the mustard, thyme, and pepper and smear all over the pork. Transfer onions to the bottom of a roasting pan. Place the roast on top of the onions. Pour the chicken stock mixture over the onions.
Roast at 350 degrees F, about 20 minutes per pound, about 1-1/2 hours, or until an instant read thermometer registers at 160 degrees. Lightly tent roast with aluminum foil and allow to rest for about 15 minutes before slicing. While the roast is resting, use a slotted spoon to remove the onion to a skillet. If necessary, drain the sauce into a gravy separator. Add the defatted sauce to the onions and bring to a boil; reduce to medium and cook until reduced about half.
Slice pork and serve with some of the onion and a drizzle of the reduced pan sauce.
©Deep South Dish
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